Arts
This week we hear from the Chief Culinary Officer with Compass Group and Eurest Dining, Chef Christopher Ivens-Brown. Chef Chris has an extensive history in foodservice, working with Compass, and lately, he has been working with them on their sustainability efforts; namely, to reach Compass' goal of reducing food waste by 25% by 2020! We spoke about the importance of sustainability initiatives being implemented throughout the supply chain and how to stay creative in the kitchen while keeping sustainability in mind. Find out more at https://colorful-plates.pinecast.co